Dinner Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

Holiday Hours: Green Valley Grill is open noon – 8 PM on Thanksgiving and Christmas Day (serving their dinner menus plus a special “traditional favorites” menu), and the bar remains open until 10 PM. New Year’s Eve, we’ll serve our full dinner menu, plus a special menu, and the bar will be open until 1 AM. On January 1, we’ll serve brunch from 9 AM – 4 PM.


Calamari Fritti with harissa sauce 9.95

♦Sherry Braised Short Rib Sliders with caramelized onions, Cambozola and plum jam on brioche buns, served with truffled fries 13.95

♦Mediterranean Tapas,hummus, muhammara, Serrano ham, Moroccan meatballs, smoked paprika chicken skewer, lemon scented labneh and grilled pita 16.95

♦Garlic Crusted Ahi Tuna* with cauliflower puree, spicy chorizo vinaigrette, shaved Parmesan and cilantro 13.95

Truffled Fries with Parmesan-lime aïoli 7.95

Blue Crab and Spinach Dip with crispy lavosh 12.95

Moroccan Beef Meatballs with tzatziki sauce, crumbled feta and crostini 12.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil and a walnut, pomegranate and red pepper muhammara, served with crispy lavosh 12.95

♦Shrimp & Tomato Chili Gigante Bean Ragoût with lemon scented labneh 14.95

Darn Good Burger* with herb mayonnaise and hand-cut fries, just ask for cheese 10.95

♦Spanish Cobb Salad with grilled chicken, Serrano ham, hard boiled egg, roasted tomato, Manchego crisps and avocado over romaine and spinach tossed in Gorgonzola dressing 13.95

♦Duck Bacon & Fig Flatbread with arugula, fresh mozzarella and fig balsamic 13.95

♦Truffled Mushroom & Roasted Cauliflower Flatbread with mozzarella and fresh chives 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price


served with a simple tossed salad with house vinaigrette

Parmesan Crusted Chicken layered with herbed goat cheese, served with fried capers, lemon garlic sauce, mashed potatoes and seasonal vegetable 21.95

♦Seared Duck Breast with plum jam, tomato chili gigante bean ragoût, wilted greens and lemon scented labneh 29.95

Beef & Giacomo’s Italian Sausage Lasagna with fresh mozzarella, wilted spinach and shaved Parmesan 19.95

Wood-Fire Grilled Salmon* with vintage sherry-honey glaze and garlic-thyme butter, polenta and seasonal vegetable 26.95

♦Oak-Fired Filet Mignon topped with caramelized Marsala onion and Parmesan-pancetta cream over mashed potatoes and wilted greens 32.95

♦Pan Seared Scallops with spicy Spanish chorizo vinaigrette, cauliflower puree and wilted greens 31.95

♦Seared Cauliflower Steak with roasted sweet potatoes, smoked paprika-macadamia nut pesto and wilted greens 19.95

♦Veal Saltimbocca, bone-in veal scallopini with Serrano ham, lemon-caper butter sauce, creamy Gorgonzola polenta and seasonal vegetable 32.95

♦Wood-Fired Rotisserie Chicken with pomegranate molasses, lemon tahini and a warm curried chickpea, mango and spinach salad 22.95

Chef’s Rotisserie Special (Please ask your server) Market Price

Today’s Chef’s Selection (Please ask your server)

Baked Pecan Crusted Trout with lemon beurre blanc, polenta and seasonal vegetable 24.95

♦Beef Short Ribs, seared, then slowly braised with sherry and rosemary, served with polenta, roasted fall vegetables and wilted greens 30.95

♦ Chef’s features September 27 – November 28

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.